Sunday, July 5, 2009

Super Veggie Delight #44

Obviously, I was at a loss as to what to call this dish.

When I started making it, I had no plan other than using up a good chunk of my (no less than) three pints of grape tomatoes that I somehow accumulated over the past week or so, and somehow incorporating kidney beans, which I had an inexplicable craving for.

Is this is a stew? Probably. Ladle it over brown rice, and you've got yourself a one-way ticket to Healthytown. I was too lazy to make brown rice, which takes an irritating 45 minutes, so I just served it up with some whole wheat pita triangles and a good dollop of fat free Greek yogurt (another craving heeded). I actually set out to top it with sour cream, which I bought at my nearby market, but when I got the sour cream home and opened it up - mind you, I love sour cream so much that my mouth was watering throughout this entire excruciating 45 second process - it was moldy!


I improvised by mixing the yogurt with a little lemon juice and salt, which comes sort of close to tasting like sour cream (anyway, it's healthier, so I guess I did the right thing).

Since I am still not sure what this is, I have deemed it Super Veggie Delight #44 (because there have surely been at least 43 previous dishes that could be called Super Veggie Delight #1-43).

Anyway, while not the most well-thought-out or impressive of my meals by far, it was quite tasty. It satisfied my odd bean-and-yogurt craving, it was healthy and protein-rich, and it was simple to make (a one-pot meal). Over rice, with the right spices (my spice cabinet is embarrassingly barren at the moment), this could translate to a great vegetarian jambalaya of sorts.

Throw in some andouille sausage and shrimp, and who knows - you might have something befitting the name "Super Creole Meat Delight #29."



1 T. olive oil
1 T. butter
2 small onions, diced
1 red chile pepper, seeded and chopped
1 pint grape tomatoes, halved
1 can diced no-salt-added tomatoes
1 medium zucchini
1 can dark red kidney beans
handful red lentils
salt and pepper
2 T. cumin
pinch saffron
fresh chopped parsley

a couple spoonfuls of Greek yogurt
juice of 1/2 a lemon
whole wheat pita triangles (optional; try brown rice, couscous, or bulgur for serving)


Heat the olive oil and butter in a pretty big saucepan. Saute the onion for a few minutes, then add the grape tomatoes and chile pepper. Season with salt and pepper. Cook until onions are translucent.


Add the rest of the ingredients, cover, and cook until the lentils are tender. Meanwhile, whisk together the lemon juice, yogurt, and salt in a small bowl. Serve with a carb of your choice, top with yogurt sauce, and enjoy!

Thanks for reading! More soon...

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